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Lasagna Roll Ups – Gluten Free!

These Lasagna Roll Ups have been named ‘one of the best dishes ever’ by my boyfriend, which says a lot, because he is a man of few words when it comes to food. There are a couple of different steps, but onces everything is made, assembly is a cinch. I use Tinkyada Brown Rice Lasagna Noodles and they handle really well!

Ingredients:

Sauce:

1 can of whole peeled tomatoes

1 tablespoon tomato paste

1 tablespoon extra virgin olive oil

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

1-2 cloves garlic

1/8 teaspoon cinnamon

1/2 teaspoon maple syrup

1/2 teaspoon salt

1/2 teaspoon black pepper

Combine above ingredients in a your blender and blend till smooth.

PPK Cashew Ricotta:

1/2 cup raw cashews

1/4 cup lemon juice

2 tbs extra virgin olive oil

2 garlic cloves

1 lb firm tofu, drained and crumbled

1 1/2 tsp salt

1 1/2 tsp dried basil

Combine first 4 ingredients in food processor. puree to thick paste. Add tofu and blend until smooth.  Blend in salt and basil.

Roll Up ingredients:

1 package Tinkyada Brown Rice Lasagna Noodles

3-4 handfulls of chopped spinach

Nutritional yeast, for sprinkling on top

Method:

Cook noodles according to package instructions, less 2 minutes.  Prepare the cashew ricotta and mix in chopped spinach.  Prepare the sauce.

Preheat oven to 350F.

Hopefully none of the noodle s broke during cooking so you will have 12 rollups.  A 9 x 9 baking dish fits them all perfectly.

Spoon a bit of the sauce on the bottom of the pan.  Place about 1-2 tablespoons of the ricotta mixture at the end of a noodle and roll up.  Place the roll up, seam down, in the pan.  Continue this step 11 more times.

Spoon as much sauce as you’d like on top of your roll ups and sprinkle generously with nutritional yeast.

Bake for 40 minutes, uncovered.  Remove from oven and let sit for 5 minutes before serving.

Enjoy!

~The Vegan Project

 

 

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